chile ancho
Ancho chiles are a good source of vitamin A and vitamin C, and contain capsaicin, a compound with anti-inflammatory properties. They are low in calories and fat while providing dietary fiber.
About
The ancho chile is the dried form of the poblano pepper (Capsicum annuum), a large, mild Mexican chile native to Puebla state. The name "ancho" refers to its broad, flat shape when dried. Ancho chiles are dark reddish-brown to black in color and measure 4-5 inches long with a wrinkled surface typical of dried peppers. They possess a complex flavor profile combining sweetness, subtle earthiness, and fruity undertones (reminiscent of raisins or prunes) with mild heat, typically ranging from 1,000-2,000 Scoville units. The flesh is relatively thick, making them ideal for rehydration and sauce-making.
Culinary Uses
Ancho chiles are fundamental to Mexican cuisine, particularly in the preparation of moles and red chile sauces. Typically rehydrated in hot water, they are blended into smooth pastes that serve as the base for enchilada sauces, stews, and braised dishes. They are also ground into powder for rubs, spice blends, and seasoning mixtures. The dried chiles can be toasted briefly to intensify their flavor before rehydration. Ancho chiles pair well with chocolate, cinnamon, cumin, and garlic, and are essential to several regional mole variations. They are commonly encountered in contemporary Southwestern and fusion cuisines as well.